Edgepal new member

[Rupert Lucius]

"Many knife people have always sharper knifes than brains"

Another great utterance Thomas!  I'm going to have to start writing your sayings down.

Maybe you should consider a book,  "Secrets of the Forest".  Starting with:

"...an edge shall only be as sharp it need to be for its purpose."
"Many knife people have always sharper knifes than brains."

Grepper,

Lot of people have say that I shall write a book about knifes and outdoor living - but I do not think that I am a good writer.

But i try to teach out some of the things that I think is Basic knowledge and understanding of knifes and edges. One of yhe most important knowledge is just that a knife ahall only be as sharp it need ro be for its purpouse.

Internet are dull off videos about how sharp peoples knifes are - and "hair whittling" pictures. For me this is city peoples way to brag about how sharp they can get an edge. I have use knifes daily for more then 60 years. I have never even try to whittle in hair.... I have never have any use for that.

A shoemaker use his shoemaker knife and a surgent use his scalpell. Both knifes works perfect - but - if they change knifes - no one of them could do their work... Knifes - and edges, works like that.

I sharpen the old type of scalpells for a corner when I was young. He reguse them and call them scrape dull -when I thougt they was extreamly sharp... He showed me what sharp is - and I was forced by him yo resharp his scalpells many time before he waa happy with them...

Also, i use a sentence on my home page and try to explain the sentence:

Two flat and smooth surfaces that meat eachother in a low angle = sharp.

Flat - is what a sharpening tool give you, the surface will be perfect flat and the cutting edge will be perfect straight. That is very important for how a knife performs.

Smoth - decides of what sharpener you end the sharpening process with - and it also decides the levell of sharpness.

Meet eachother - here comes the skill in, you must check this out by your self

Low angle is from 20 degrees and down per side for some people, for me is it 15 degree per side and down. This also means that you MUST know how many degrees your edge have - and few people knows this.

People dont know what angle they have on their edges. Flat edges can be meassured with a scissor and a protractor - convex edges are hard ro meassure (if you sont have a sharpening rool made by EsgePal).

If you so not know what angle you have on your knife and change the angle - you do not know where you started, you do not know where you landed - and you do nor know how long you have travelled - and honestly - what can you learn from not knowing what yiu have done? 
Yes, that is correct, nothing at all.

But, if you know that your edge holds 13 degrees per side and you like to jave the edge a little sharper, you change ghe edge to 12 degrees instead. You know where you started, you know where you landed, you know the distance you have traveled - and you learn somerhing that yiu can use duringvthe rest of your life - the differance in performance between an edge in 13 degrees compare with an edge in 12 degrees... Now you have started a Journey of deep knife and edge knowledge.

Am I wrong?

Thomas

Thomas 

NO! you are not wrong.

As usual you are "spot on".

Your future book about sharpening, wisdom and life will  become a classic.

Rupert

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"Many knife people have always sharper knifes than brains"

Another great utterance Thomas!  I'm going to have to start writing your sayings down.

Maybe you should consider a book,  "Secrets of the Forest".  Starting with:

"...an edge shall only be as sharp it need to be for its purpose."
"Many knife people have always sharper knifes than brains."

Grepper,

Lot of people have say that I shall write a book about knifes and outdoor living - but I do not think that I am a good writer.

But i try to teach out some of the things that I think is Basic knowledge and understanding of knifes and edges. One of yhe most important knowledge is just that a knife ahall only be as sharp it need ro be for its purpouse.

Internet are dull off videos about how sharp peoples knifes are - and "hair whittling" pictures. For me this is city peoples way to brag about how sharp they can get an edge. I have use knifes daily for more then 60 years. I have never even try to whittle in hair.... I have never have any use for that.

A shoemaker use his shoemaker knife and a surgent use his scalpell. Both knifes works perfect - but - if they change knifes - no one of them could do their work... Knifes - and edges, works like that.

I sharpen the old type of scalpells for a corner when I was young. He reguse them and call them scrape dull -when I thougt they was extreamly sharp... He showed me what sharp is - and I was forced by him yo resharp his scalpells many time before he waa happy with them...

Also, i use a sentence on my home page and try to explain the sentence:

Two flat and smooth surfaces that meat eachother in a low angle = sharp.

Flat - is what a sharpening tool give you, the surface will be perfect flat and the cutting edge will be perfect straight. That is very important for how a knife performs.

Smoth - decides of what sharpener you end the sharpening process with - and it also decides the levell of sharpness.

Meet eachother - here comes the skill in, you must check this out by your self

Low angle is from 20 degrees and down per side for some people, for me is it 15 degree per side and down. This also means that you MUST know how many degrees your edge have - and few people knows this.

People dont know what angle they have on their edges. Flat edges can be meassured with a scissor and a protractor - convex edges are hard ro meassure (if you sont have a sharpening rool made by EsgePal).

If you so not know what angle you have on your knife and change the angle - you do not know where you started, you do not know where you landed - and you do nor know how long you have travelled - and honestly - what can you learn from not knowing what yiu have done? 
Yes, that is correct, nothing at all.

But, if you know that your edge holds 13 degrees per side and you like to jave the edge a little sharper, you change ghe edge to 12 degrees instead. You know where you started, you know where you landed, you know the distance you have traveled - and you learn somerhing that yiu can use duringvthe rest of your life - the differance in performance between an edge in 13 degrees compare with an edge in 12 degrees... Now you have started a Journey of deep knife and edge knowledge.

Am I wrong?

Thomas

---

Rupert,

This is the picture I talk about above.



This knife, and blade design, are from the beginning of the viking time - and as you se - the same design are still in use here in Scansinavia and on many other places around the world.

Thomas

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This picture shows multipel knife use in special situations when different knifes and edges are needed.



When I lived in the mountains I carryed a Sami knife belt and two knifes, a big chopper with 22 cm blade (tofay 20 cm blade) and a normal knife with 11 cm long blade.

Thomas

Thomas -

You are the "here and now" our connection to our past. 

Thanks again for the photos.

Rupert